Particle engineering for improved stability and handling properties of carrot concentrate powders using fluidized bed granulation and agglomeration

Abstract

Carotenoid rich carrot concentrate powders were produced using spray drying, fluidized bed agglomeration and spout fluidized bed spray granulation. The powders were analyzed and compared for their microstructure, encapsulation efficiency, dissolution kinetics, flowability and oxidation stability during storage. Agglomeration and spray granulation resulted in powders with a high encapsulation efficiency (96–99%), oxidation stability and improved flowability compared to spray dried powders. Dissolution in water was fastest for agglomerated powders and significantly slowed down by lump formation in spray dried and spray granulated powders. After 168 days of storage at 35 °C, 92–93% and 86–90% of the initial carotenoids were retained in spray granulated and agglomerated powders respectively, whereas only 68–75% were retained in spray dried particles. The obtained results highlight the potential of targeted particle engineering to achieve food powders with superior functional properties and stability.